Bison Ribeye Steak
Bison Ribeye Steak

Bison
Ribeye Steak

10 OZ. (AVG)
Regular price $25.00 Sale

Portioned to the perfect size of 10oz, our Bison Ribeye Steak has a 100% yield and is perfect for the grill. Cook to medium rare for the best eating experience. The quality of this bison is so great that we recommend only salt and pepper for seasoning.

Recipe

Char-Grilled Fossil Farms Bison Ribeye with Chimichurri

Download printable .pdf file.

Ingredients
2, ten to twelve oz. Fossil Farms Bison Ribeye Steaks
Canola Oil
Kosher Salt
Black pepper
1 cup water
1 tbsp. kosher salt
1 head garlic, minced
1 cup packed Italian parsley
½ cup fresh oregano leaves
½ cup packed cilantro leaves
2 tsp red chili flakes
¼ c good quality red wine vinegar
½ c good quality extra-virgin olive oil

Directions for Chimichurri
Make chimichurri sauce at least 4 hours before serving. Dissolve kosher salt into 1 cup hot water. Pop in the refrigerator to chill while preparing the rest of the recipe. Peel and separate head of garlic into individual cloves. Mince and add to a small mixing bowl with chili flakes. Finely chop all herbs being careful not to chop too much, as the herbs will bruise and turn black. Add to bowl. Whisk in red wine vinegar and olive oil. Store in an airtight container until ready to use. Makes 1 pint.

Directions
Pull steaks out to temper. It will allow for more even cooking. Set up a charcoal grill for direct heat. You want to be able to hold your hand above the grate for only 2 seconds. It needs to be medium-high but not so white hot that it will burn your steaks. Brush steaks with canola oil. Liberally season steaks with salt. Cook steaks 4-5 minutes per side, allowing for a good char on the outside. Don’t touch it! Allow steaks to rest for at least 10-15 minutes before slicing and serving. Finish steaks with a few grinds of fresh black pepper (black pepper burns at high heat so it’s best to add after) and a healthy spoonful of chimichurri sauce.

Portioned to the perfect size of 10oz, our Bison Ribeye Steak has a 100% yield and is perfect for the grill. Cook to medium rare for the best eating experience. The quality of this bison is so great that we recommend only salt and pepper for seasoning.

Recipe

Char-Grilled Fossil Farms Bison Ribeye with Chimichurri

Download printable .pdf file.

Ingredients
2, ten to twelve oz. Fossil Farms Bison Ribeye Steaks
Canola Oil
Kosher Salt
Black pepper
1 cup water
1 tbsp. kosher salt
1 head garlic, minced
1 cup packed Italian parsley
½ cup fresh oregano leaves
½ cup packed cilantro leaves
2 tsp red chili flakes
¼ c good quality red wine vinegar
½ c good quality extra-virgin olive oil

Directions for Chimichurri
Make chimichurri sauce at least 4 hours before serving. Dissolve kosher salt into 1 cup hot water. Pop in the refrigerator to chill while preparing the rest of the recipe. Peel and separate head of garlic into individual cloves. Mince and add to a small mixing bowl with chili flakes. Finely chop all herbs being careful not to chop too much, as the herbs will bruise and turn black. Add to bowl. Whisk in red wine vinegar and olive oil. Store in an airtight container until ready to use. Makes 1 pint.

Directions
Pull steaks out to temper. It will allow for more even cooking. Set up a charcoal grill for direct heat. You want to be able to hold your hand above the grate for only 2 seconds. It needs to be medium-high but not so white hot that it will burn your steaks. Brush steaks with canola oil. Liberally season steaks with salt. Cook steaks 4-5 minutes per side, allowing for a good char on the outside. Don’t touch it! Allow steaks to rest for at least 10-15 minutes before slicing and serving. Finish steaks with a few grinds of fresh black pepper (black pepper burns at high heat so it’s best to add after) and a healthy spoonful of chimichurri sauce.

Customer Reviews

Based on 23 reviews
91%
(21)
4%
(1)
4%
(1)
0%
(0)
0%
(0)
J
Jhett McDonald
Average Steak

Did not taste any different than a beef ribeye. Probably not worth the extra cost in shipping.

J
JR Newton
Outstanding!

I have had bison before, but this one was oh so tasty! Dry bined for one hour, on the grill low side to 135, on hot side to 145 and pulled, no rest. Tender, moist, and flavorful...what more can you ask? Charcoal grill by the way....gas is....well, not for me.

P
Peter Molloy
Bison Ribeye

Steaks are delicious but on the small side

T
Tara Archer
Excellent

These steaks are so full of flavor! I just love the Ribeye's and will buy again

J
John Lopes

Bison Ribeye Steak